zoom Red vegetable curry
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    Red vegetable curry

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    Red vegetable curry

    A non-meat version of the classic Thai curry. Try serving with noodles instead of rice. Works well with the green curry paste too

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes

    Serves: 4


    1 tbsp oil
    1 essential Waitrose Aubergine, diced
    1 onion, chopped
    350g pack Waitrose Diced Butternut & Sweet Potato
    2 tbsp Bart Thai Red Curry Paste
    400ml can coconut milk
    200g pack Waitrose Trimmed Mange Tout Peas, roughly sliced at an angle
    1 tbsp Thai Taste Fish Sauce
    50g cashews, roughly chopped
    ½ x 28g pack Cooks’ Ingredients coriander, roughly chopped

    To serve
    2 x 350g tubs Waitrose Asian Thai Sticky Rice
    60g pack Sharwood’s Thai Crackers


    1 Heat the oil in a large deep-sided frying pan and fry the aubergine, onion and butternut & sweet potato for 5 minutes. Add the curry paste and cook for 1 minute. Stir in the coconut milk, cover and simmer for 10 minutes.

    2 Stir in the mange tout, fish sauce and cashews, cover and cook for 5 minutes more or until the vegetables are tender. Stir in the coriander.

    3 Heat the rice according to the pack instructions. Serve the curry with the rice and Thai crackers on the side.

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